Pistachio and Mint Pesto Pasta

• 16 ounces spaghetti, tagliatelle or pasta of choice

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Pesto

• 1 1/2 cups Peas
• 2 cups loosely packed basil leaves
• 1 cup loosely packed mint leaves
• 1 tsp salt
• 1/2 tsp pepper
• Juice of 1 lemon
• 1/2-3/4 cup roasted pistachios
• 2 tbsp nutritional yeast
• 1/4 cup extra virgin olive oil

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Gremolata

• 1/2 cup fresh parsley
• 1/4 cup pistachios roasted
• Zest of 2 lemons
• 1/2 tsp chilli flakes
• 1tsp flakey salt
• 2 tbsp olive oil

1. Bring a pot of water for your pasta to boil and add a tbsp of salt. Prepare pasta according to package instructions.

2. Prepare the pesto. Add all ingredients for pesto into a blender and blitz till smooth (I sometimes like to keep it a little chunky but it’s a preference thing!)

3. For the gremolata, chop up parsley and pistachios finely and then add remaining ingredients and mix.

4. Once pasta is boiled, strain and mix pesto sauce in.

5. Garnish with gremolata and a drizzle of olive oil. You can also added asparagus ribbons for cuteness!

6. Say a prayer of gratitude, serve with joy and eat with love!